Biochemical and volatile organic compound profile of European flat oyster (Ostrea edulis) and Pacific cupped oyster (Crassostrea gigas) cultivated in the Eastern Scheldt and Lake Grevelingen, the Netherlands

• Published in: Food Control
• Main Authors: van Houcke, Jasper, Medina, Isabel, Linssen, Jozef, Luten, Joop
• Format: Article in Journal/Newspaper
• Language: English
• Published: 2016
• Subjects: Crassostrea gigas; Cultivation area; Fatty acid; Ostrea edulis; Volatile compound; Pacific
• Online Access: https://research.wur.nl/en/publications/biochemical-and-volatile-organic-compound-profile-of-european-fla; https://doi.org/10.1016/j.foodcont.2016.03.044

The aim of this study was to evaluate the effect of two important different geographical cultivation areas in the Netherlands (Eastern Scheldt and Lake Grevelingen) on the volatile organic compound (VOC) profile of European flat oyster (Ostrea edulis) and Pacific cupped oyster (Crassostrea gigas). Market size oysters were analyzed for biochemical composition (dry matter, ash, protein, lipid content and fatty acid profile) and VOCs from samples harvested in January and February. Significant differences in fatty acids and in VOC content were observed between the oyster species. The European flat oyster was found to have a higher level of unsaturated fatty acids in comparison with Pacific cupped oysters. The main VOC in the European flat oyster was found to be 3-cyclohexene-1-ethanol while 1,5-octadien-3-ol was the main VOC in the Pacific cupped oyster. Principle component analysis (PCA) not only showed separation between oyster species, but also between oysters originating from different cultivation areas as well as oysters harvested at different time intervals.